Fifty years of Impressive dishes (16 April 2004)
By Chin Mui Yoon
Photos by Art Chen
Chan Kin Chai is an expert when it comes to cooking Pepper Bah Kut Teh.
It is one of his favourite dishes, which he often cooked for his staff during his tin mining days.
The dish became so popular that Chan decided to venture into the food business when the demand of tin plunged.
Chan opened his restaurant, which he named Sek Mai Choy, in the 1960s. it was named after a tin mine. After all, almost everyone knew him as “Tin-Mine Choy”.
The popular old restaurant in Salak South Old Town attracts many regulars who have become its firm supporters over the years.
Besides the bah kut teh dish, the restaurant has also established itself as a favourite haunt for Hakka and Hokkien food, many of which are signature dishes that have retained their quality and authenticity despite the years.
The 50-year-old restaurant has strived hard to become among the best in a competitive business world. Today, it sports a new look, occupying three shop lots to offer more comfort and space to its growing customers.
The expansion was mooted by Chan’s daughter, Georgie, who has no doubt injected zest into the business with the changes.
Georgie, however, has retained the outlet’s typical “old restaurant” design except for the addition of a new air-conditioned partitioned area.
“I wish to keep the tin mining era history alive for my father’s sake, as many young people today hardly know what the industry is all about. ”
“And so you’ll find a wooden replica of a tin mine placed at one end of the restaurant,” she said.
The other thing that has no changed is the menu as familiar dishes still abound.
The signature Pepper Bah Kut Teh is the same fiery concoction that works up a good sweat with just a few spoonfuls.
A portion comes in claypot loaded with pork, mushrooms and Chinese celery.
And old favourites is the Salt-steamed Chicken stuffed with ginger and eggs. The chicken is slowly cooked to tender, tasty perfection over a huge, iron wok loaded with salt. It is said to be an ideal dish especially for women after giving birth.
You can catch the sweet, pungent whiff of Vinegar Pork Leg even before the dish reaches your table.
It is prepared in the authentic style with lots of black vinegar for its gravy, old ginger and palm sugar.
Besides the old-time favourites, a new range of dishes has also been introduced, upholding the outlet’s tradition of serving solid, delicious food.
The Sweet and Sour Tilapia offers a zesty burst of tangy flavours at first bite. The tilapia are caught off the waters of Trengganu.
The sauce is a potent blend of fresh lemons and lime with lots of garlic and onions instead of merely using vinegar for that sourish flavour.
The cooked fish is silky smooth in texture, fresh an without a hint of fishy taste. This is such an appetizing dish and should whet your appetite for more to come!
The Rockling Fish, with its tender white flesh similar to the cod but not as oily, it cooked differently.
It sees the addition of fermented black beans, cili padi and garlic. Flavourful, it goes well with steamed rice.
The restaurant, however, is not the place for intimate meals, as it gets very crowded. But it is a good choice if you are seeking a hot, delicious and filling meal in an authentic, old Chinese restaurant.
Price for the dishes range from RM7 to RM22 per portion.
By Chin Mui Yoon
Photos by Art Chen
Chan Kin Chai is an expert when it comes to cooking Pepper Bah Kut Teh.
It is one of his favourite dishes, which he often cooked for his staff during his tin mining days.
The dish became so popular that Chan decided to venture into the food business when the demand of tin plunged.
Chan opened his restaurant, which he named Sek Mai Choy, in the 1960s. it was named after a tin mine. After all, almost everyone knew him as “Tin-Mine Choy”.
The popular old restaurant in Salak South Old Town attracts many regulars who have become its firm supporters over the years.
Besides the bah kut teh dish, the restaurant has also established itself as a favourite haunt for Hakka and Hokkien food, many of which are signature dishes that have retained their quality and authenticity despite the years.
The 50-year-old restaurant has strived hard to become among the best in a competitive business world. Today, it sports a new look, occupying three shop lots to offer more comfort and space to its growing customers.
The expansion was mooted by Chan’s daughter, Georgie, who has no doubt injected zest into the business with the changes.
Georgie, however, has retained the outlet’s typical “old restaurant” design except for the addition of a new air-conditioned partitioned area.
“I wish to keep the tin mining era history alive for my father’s sake, as many young people today hardly know what the industry is all about. ”
“And so you’ll find a wooden replica of a tin mine placed at one end of the restaurant,” she said.
The other thing that has no changed is the menu as familiar dishes still abound.
The signature Pepper Bah Kut Teh is the same fiery concoction that works up a good sweat with just a few spoonfuls.
A portion comes in claypot loaded with pork, mushrooms and Chinese celery.
And old favourites is the Salt-steamed Chicken stuffed with ginger and eggs. The chicken is slowly cooked to tender, tasty perfection over a huge, iron wok loaded with salt. It is said to be an ideal dish especially for women after giving birth.
You can catch the sweet, pungent whiff of Vinegar Pork Leg even before the dish reaches your table.
It is prepared in the authentic style with lots of black vinegar for its gravy, old ginger and palm sugar.
Besides the old-time favourites, a new range of dishes has also been introduced, upholding the outlet’s tradition of serving solid, delicious food.
The Sweet and Sour Tilapia offers a zesty burst of tangy flavours at first bite. The tilapia are caught off the waters of Trengganu.
The sauce is a potent blend of fresh lemons and lime with lots of garlic and onions instead of merely using vinegar for that sourish flavour.
The cooked fish is silky smooth in texture, fresh an without a hint of fishy taste. This is such an appetizing dish and should whet your appetite for more to come!
The Rockling Fish, with its tender white flesh similar to the cod but not as oily, it cooked differently.
It sees the addition of fermented black beans, cili padi and garlic. Flavourful, it goes well with steamed rice.
The restaurant, however, is not the place for intimate meals, as it gets very crowded. But it is a good choice if you are seeking a hot, delicious and filling meal in an authentic, old Chinese restaurant.
Price for the dishes range from RM7 to RM22 per portion.
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